FOOD AND BEVERAGE SERVICE I (HTH139)

ASSIGNMENT GUIDELINE

1.0 REQUIREMENT
Students have to work in a group of four (4) for the assignment. This is a team project-not just a
group of people working alongside each other, but a real team that must totally coordinate all of
its ideas, work and efforts in order to succeed.

The team must have the director, production team (camera person, sound person, a lighting
person, props person and actor). Some may have to hold more responsibilities.

2.0 TOPIC
The group is required to produce one short video presentation on the following topics:
1. The technique of clothing buffet table.
2. The technique of folding 7 types of napkin.
3. The technique of laying and changing table cloth.
4. The technique of setting a complete table d’hote cover and an a la carte cover.
5. The technique of polishing glass, wiping flatware, wiping the chinaware.
6. The technique of, clearing bb plate, bb knife, cruet, table crumbing and resetting the
dessert cutlery.
7. The technique of serving and clearing in Plate Service.
8. The technique of serving and clearing in Platter Service/Silver Service.

Topic will be assigned by the lecturer.

3.0 RECOMMENDED TIME

The video presentation should be in between 5 to 10 minutes.

4.0 CRITERIA
1. Tell a complete story of the person-job interaction through the use of establishing shot i.e.
close- ups.
2. When you present your video in class we should get a clear idea of the person, exactly what
they do, how they do it, and something of their personality and feelings towards their job.
3. The video should incorporate verbal or non verbal communication in the form of
instruction.
4. The task should be correctly presented with the correct flow or technique.
5. Editing of the video is necessary before it being submitted for evaluation.
6. Video must be save in either CD/DVD and should be in the common format for execution.
i.e .avi, .mov, .ram, .qt
7. Video also may contain background music but must not interfere with the instructional
voice.
8. Highly encourage that the video shooting being made using a digital camera, digital
camcorder or a similar device. A hand phone video recording is not encouraged.
5.0 TASK and PROCESS
1. Discuss and plan the topic chosen. It may include the sketches of scene or the storyboard,
where to shoot, how, the props to be used, appropriate title to be given etc.
2. Discuss the responsibilities of each group members.
3. Every group member has to play their own roles and know their responsibilities.
4. Rehearse the shooting based on the storyboard and script that have been planned. At this
stage adjustment may still happening.
5. View the video and edit the video if necessary for example inserting the introduction,
editing scene, importing sound, voice over, inserting the credit at the end of video etc.
6. Play the video a few times to ensure the transition is smooth before it being save/burn.
7. Save or burn the video into CD/DVD.
8. Design the CD/DVD cover and label – name, matrik no, group and topic,
9. Submit the video on the date determined.

6.0 SUBMISSION
All video will have to be submitted in the form of CD/DVD with appropriate cover and label. The
CD/DVD cover and label must contain the following information:
i) The title of the project.
ii) The group member’s name and student ID.
iii) Group – eg: HM1102A
CD/DVD must be submitted before 16/05/ 2019 together with a declaration form.

7.0 TIPS
1. Use a storyboard as a foundation, rehearse a couple times. Have the camera and sound
people practice the coordination.
2. For clearer voice (for instruction) a voice over can be done.
3. The content must be in sequence.
4. At the end of your video assignment list any and all appropriate credits not to forget all the
group members.
5. Have a proper script to associate with the video.
6. At the beginning of your video project, give its title & any contextual info.
7. Sound not only from the raw video footage itself but also can be from imported sound file.

8.0 Video Viewing

All video will be viewed in the class at the last day of the class if time permits.
EVALUATION
The video presentation will be evaluated based on the following criteria:
Activity
Exemplary
Video 4 points
Continuity/Editing
The tape is edited with
only high quality shots
remaining. Video moves
smoothly from shot to
shot. Varieties of
transitions are used to
assist in communicating
the main idea and
smooth the flow from
one scene to the next.
Shots and scenes flow
seamlessly. Digital
effects are used
appropriately for
emphasis.
Audio Editing 4 points
The audio is clear and
effectively assists in
communicating the
main idea. Background
audio is kept in balance.
Video Content 4 points
Point Score
Proficient Partially Proficient Incomplete
3 points 2 points 1 points
The tape is edited The tape is edited in few The tape is unedited
throughout with only spots. Several poor and many poor
quality shots shots remain. shots remain. No
remaining. A variety Transitions from shot to transitions between
of transitions are shot are choppy, and clips are used. Raw
used. Good pacing the types of wipes and clips run back to
and timing. fades selected are not back in the final
always appropriate for video
the scene. There are
many unnatural breaks
and/or early cuts.
3 points 2 points 1 points
The audio is clear and The audio is The audio is cut-off
assists in inconsistent in clarity and inconsistent or
communicating the (too loud/too overpowering.
main idea. soft/garbled) at times
and/or the background
audio overpowers the
primary audio.
3 points 2 points 1 points
 More than five (5) but
Correct Less than five (5) less than ten (10) More than ten (10
technique/procedure is mistakes were found mistakes were found in mistakes were found
shown all the way until in relation to the relation to the in relation to the
the end of the video. techniques and techniques and techniques and
procedures procedures procedures
Camera 4 points 3 points 2 points 1 points
Techniques
(Exposure/Focus) All shots are clearly Most shots are Some shots are Many shots are
focused and well clearly focused and unfocused or poorly unfocused and
framed. The camera is well framed. framed. poorly framed.
held steady with few Excessive panning
pans and zooms. Close- and zooming
ups are used to focus distracts the viewer.
attention.

4 points 3 points 2 points 1 points

CD Cover and
Label Very attractive, neat Attractive, neat and Poor presentation of the No CD cover and
and well-presented CD well-presented CD CD cover and label label provided.
cover and label. cover and label
Includes all information despite some
required. information are
lacking

Total Points (20 Marks)

10%
 DECLARATION FORM

Title:

____________________________________________________

This video is designed to provide accurate and authoritative information in regard to subject
matter covered. It is submitted in part of the fulfillment to complete the Food and Beverage
Service I subject. We are hereby agreed and understood that the faculty has the right to use the
video in any means that it thinks appropriate and we shall not make any claims on the usage of the
video hereafter.

We certify that this is our original work.

Group Leader,

______________________________
Name :
Student ID:

Group Members,

______________________________ _______________________________
Name : Name :
Student ID: Student ID:

______________________________ _______________________________
Name : Name :
Student ID: Student ID:

______________________________ _______________________________
Name : Name :
Student ID: Student ID: